Name: Swordfish with breadcrumbs, zucchini and mint
Yield: 4
Ingredients: 4 swordfish steaks (about 200gm each), cut across the tail section; 40 gm butter, coarsely chopped; 80 ml (1/3 cup) olive oil; To serve: lemon wedges; Gremolata crumbs; 70 gm coarse fresh breadcrumbs from day-old crusty white bread (1 cup); 2 tbsp finely chopped flat-leaf parsley; 1 tbsp finely grated parmesan; 1 tbsp olive oil; 1 garlic clove, finely chopped; Finely grated rind of ½ lemon; Zucchini and mint; 2 tbsp olive oil; 4 green zucchini, cut into small wedges; 2 garlic cloves, finely chopped; 2 tbsp (firmly packed) mint leaves, finely chopped; 1 tbsp each (firmly packed) oregano and flat-leaf parsley, finely chopped; Finely grated rind and juice from ½ lemon

Swordfish with breadcrumbs, zucchini and mint

Australian Gourmet Trveller fast Italian recipe for swordfish with breadcrumbs, zucchini and mint.

Ingredients

4 swordfish steaks (about 200gm each), cut across the tail section

40 gm butter, coarsely chopped

80 ml (1/3 cup) olive oil

To serve: lemon wedges

Gremolata crumbs

70 gm coarse fresh breadcrumbs from day-old crusty white bread (1 cup)

2 tbsp finely chopped flat-leaf parsley

1 tbsp finely grated parmesan

1 tbsp olive oil

1 garlic clove, finely chopped

Finely grated rind of ½ lemon

Zucchini and mint

2 tbsp olive oil

4 green zucchini, cut into small wedges

2 garlic cloves, finely chopped

2 tbsp (firmly packed) mint leaves, finely chopped

1 tbsp each (firmly packed) oregano and flat-leaf parsley, finely chopped

Finely grated rind and juice from ½ lemon

Method

Main

1.For gremolata crumbs, preheat oven to 180C. Combine ingredients in a bowl, season to taste, then scatter over a baking tray lined with baking paper and bake, stirring occasionally, until golden (10-15 minutes). Transfer to a bowl, season to taste and set aside.

2.Meanwhile, heat a non-stick frying pan over medium heat, season swordfish to taste, then add to pan with butter and half the oil and cook, turning once, until golden and almost cooked through (3-5 minutes each side). Keep warm.

3.Meanwhile, for zucchini and mint, heat oil in a frying pan, add zucchini and garlic and sauté until just tender (2-4 minutes), add herbs and stir to combine, then add lemon rind and juice and season to taste. Serve swordfish topped with gremolata crumbs, with zucchini and mint and lemon wedges to the side.

This recipe is from the May 2010 issue of .
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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